Ingredients for Ancho Chile And Bourbon Sauce
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1/2 cup bourbon
- 2 ancho chiles, stemmed and roughly chopped
- 1 cup chicken broth
- Apple Juice Concentrate
- Whole Black Peppercorns
- Light Brown Sugar
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1-2 tablespoons all-purpose flour (optional)
- salt to taste
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How to Make Ancho Chile And Bourbon Sauce
- Heat 2 tablespoons of olive oil in a medium saucepan over medium-high heat.
- Add 1 medium onion, chopped, and cook until softened, about 5 minutes.
- Add 1/2 cup bourbon and cook, stirring occasionally, until completely reduced, about 8-10 minutes.
- Add 2 ancho chiles, stemmed and roughly chopped, 1 (14.5 ounce) can diced tomatoes, undrained, 1 cup chicken broth, 2 cloves garlic, minced, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper (optional). Bring to a simmer, then reduce heat to low and cook for 20-25 minutes, or until the sauce has reduced by half and thickened slightly.
- Strain the sauce through a fine-mesh strainer into a clean bowl, pressing on the solids to extract as much liquid as possible. Return the strained sauce to the saucepan.
- If desired, whisk in 1-2 tablespoons of all-purpose flour to thicken the sauce to your desired consistency. Cook for 2-3 minutes more, stirring constantly.
- Season generously with salt to taste.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
127g
Fat
7g
Carbs
14g
